Crispy chicken salad [paleo]
This healthy crispy chicken salad with honey mustard dressing is an easy and hearty meal your family will love for dinner. It's gluten free, dairy free and full of protein, veggies and healthy fats.
For the honey mustard dressing:
- 1/4 cup raw honey
- 1/4 cup paleo mayonnaise homemade or store bought (I like Primal Kitchen)
- 1/4 cup Dijon mustard (yellow mustard will work too)
- 1 tablespoon lemon juice or white distilled vinegar
For the chicken:
- 1 lb chicken tenderloins
- 2 large eggs
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (I like smoked paprika)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup coconut or avocado oil plus more if needed
For the salad:
- 8 cups romaine lettuce chopped
- 3-4 hard boiled eggs quartered see notes
- 1-2 avocado sliced or chopped
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
Start by making the salad dressing. Add all of the ingredients to a small dish and whisk until smooth. Place in the fridge until ready to serve.
Next, make the crispy chicken. Pat the chicken dry with a paper towel and set aside. Whisk the eggs together in a medium bowl then combine the almond flour, tapioca flour garlic powder, paprika, salt and pepper in a separate medium bowl and mix well. Add the coconut oil to a large frying pan and heat until sizzling and very hot. The oil should be between 325°F and 350°F. Any cooler and the coating won’t stay on the chicken and if it’s too hot the oil will smoke and burn.
Once the oil is hot, using one hand, add a piece of chicken to the eggs and cover completely. Transfer to the flour mixture and dredge until a thick coat of flour covers the chicken. Place the chicken in the hot oil and cook until brown on each side and no longer pink in center—about 3 minutes each side, or until an internal thermometer reads 165°F. Repeat the process with all the chicken tenders. Keep checking the oil temperature to make sure it’s hot enough. The temperature dips when the chicken is added. When each chicken tender is done, transfer to a paper towel lined plate to cool.
While it’s cooling, prep the rest of the salad. Add the lettuce to a large bowl and top with hard boiled eggs, sliced avocado, red onion, and cherry tomatoes. Slice the chicken into large chunks and top the salad. Serve with prepared dressing.
How to hard-boil your eggs: Add eggs to a medium pot and fill with water 1 inch above eggs. Place on the stove over high heat, uncovered, and bring to a rolling boil. Once boiling, turn the heat down to medium-low to boil. Set the timer for 7-8 minutes.
While they're boiling, prepare an ice bath in a large bowl with ice and water. When the timer is up, scoop out the eggs and place immediately in the ice bath to stop cooking. Peel and chop!
If you're short on time: I've used Applegate gluten free chicken nuggets for this and it works great.
Serving: 1g | Calories: 467kcal | Carbohydrates: 26g | Protein: 25.8g | Fat: 25.2g | Sugar: 12.5g